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taiW Yamadanishiki 45 Junmai Unfiltered Nama-shu
Sake Brewer : Watanabe Shuzoten(Gifu pref.)
Type：Junmai Nama-nazake
Ingredients : Rice, Rice malt
Sake Gauge: Sake Scale -2 Acidity: 1.3
Rice polishing ratio: 45% (Yamadanishiki)
Alcohol content: 17.0 taiBakuren Super Dry Ginjo
Manufacturer Kame-no-i Shuzo
Fire-brewed
Ingredients: Rice, rice malt, brewing alcohol
Alcohol content: 17 to 18 degrees Celsius
Rice: 100% domestic rice
Polishing ratio 55
Yeast used: Ogawa No. 10
Sake degree +15 to +20
Acidity 1.0
Limited distribution taiKirinzan Kinmochi Junmai Ginjo
Brewery Location
Aga-machi, Higashikanbara-gun, Niigata Prefecture
Alcohol content
15% Sake
Sake Degree
+4
Acidity
1.2
Rice used
Gohyakumangoku (100% Okuaga rice)
Rice polishing ratio
55% (the highest ratio ever recorded) taiKagatobi "Kyokan Junmai" Dry
Ingredients: Rice (domestic), rice malt (domestic)
Rice used: All contract-grown rice and rice suitable for sake brewing
Rice polishing ratio 65
Alcohol content 16
Sake degree +4
Acidity 1.8
Fire-returned
Clearly dry
Not my favorite taiNabeshima Classic Special Junmai Shirakiku
Rice：Shirakiku, Polishing ratio：60
Alcohol percentage: 15
It has a modern yet slightly classic taste, which is very Nabeshima-like. taiComet Shire Halley Junmai Naokumi
Alcohol content 15
Sake meter degree +1
Acidity 1.7
Rice: Miyamanishiki (Nagano Prefecture)
Polishing ratio 70%.
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